Coconut Lime Cake

Ingredients

Directions

1. 1

   Wash limes hot, grate dry, peel in thin strips with a zest ripper, halve the fruit and squeeze the juice. Chop the zests finely. Mix 125 g butter and 250 g sugar with the whisk of the hand mixer until creamy.

2. 2

   Add lime juice, except 1 tablespoon and lime zests, except 1 tablespoon, and continue stirring for about 3 minutes.

3. 3

   Separate the eggs and stir the egg yolks one after the other into the sugar mixture. Add almonds and stir in. Fold in ricotta and grated coconut. Beat the egg whites until stiff, then add 50 g sugar.

4. 4

   Add the beaten egg white to the dough in 2 portions and fold in. Pour the dough into a greased springform pan (26 cm Ø) and smooth it down.

5. 5

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes. Remove the cake from the oven, let it rest briefly in the mould, remove from the mould and let it cool down.

6. 6

   For the Frosting, whisk 125 g butter with the whisks of the hand mixer until light and creamy. Add icing sugar and stir in. Add 1 pinch of salt, the remaining lime zest and juice and continue stirring for about 3 minutes until creamy.

7. 7

   Coat the cooled cake all around with the Frosting, sprinkle with coconut flakes and decorate with lime wedges.